Google+ Followers

Wednesday, March 1, 2017

Potato and Arugula Salad

Two of the Yo Jo What's for Dinner books, that I printed, ( 2012-May 2013 and June 2013 -March 2014) mysteriously "sat in a pool" of water (or some non odorless liquid) on the countertop for a couple of days. The bottom 3 inches of the pages soaked up the liquid and thus, stuck together. Because they were still damp, I was able to peel the pages apart… needless to say I was a tad annoyed. But as I peeled, I read the stories and the recipes. I wrote some interesting (at least to me) tales of discovery, woe, and memories, along with the dinner entries… several amused me, as I tended to the tedious task of peeling…..

soggy page

During one of the page peels, I came upon an entry that I remembered liking. I had most of the ingredients, and I needed a side dish for dinner that was quick/easy and would go with the tuna salad I had made earlier in the day.

The photo and entry from July 9, 2013: a potato salad with arugula.

And last night's version:

-The small Yukon Gold potatoes were boiled and cooled before cutting in half
-A medium sized shallot was sauteed in EVOO-The dressing included EVOO, balsamic vinegar, lemon zest,
black pepper, and honey dijon
-The potatoes were mixed with the shallots, arugula, and the dressing…very tasty! Note: The 2013 salad used grainy dijon, and pinot grigio vinegar.

In the 2013 entry I also also served grilled shrimp and chicken sausage kabobs, baked beans ( it was our July 4th meal -that has to be the only explanation for the beans) and Veuve Cliquot!!

Last night's other dish - tuna salad sandwiches- certainly paled to the 2013 spread and were mediocre at best, so I am not going to bore you or me with the recipe.

2 comments:

We are not strictly vegetarians but we have reduced our red meat consumption a lot. I have started making a wonderful main course of cauliflower cutlets. It is easy and a favorite at our table (N = 2). It takes a cauliflower sliced into 1/2 inch pieces which are dredged in corn starch, then a egg batter and then covered with bread crumbs (preferably panko but in France where panko are not available), just bread crumbs with grated parmesan. Place the breaded cauliflower on a stick-free tray that has been heated in a 400° oven and then place in the oven for 15 minutes. Take out of the oven and turn over and continue to bake for 15 minutes. Serve with a quick tomato sauce. Enjoy!